Artichoke and Tomato Panzanella

"I love my Artichoke and Tomato Panzanella," says Giada. "It is a great go-to recipe because I always have the ingredients in my pantry. All the colors and flavors of the tomatoes, artichokes, basil and olives make this a tasty and vibrant dish."

Bobby's German Potato Salad

German potato salad is dressed with a vinaigrette instead of mayo, and it usually has a little bacon added in. Bobby cooks the dressing for his potato salad in bacon drippings, then he dresses the cooked potatoes while they're hot so they soak in all the flavor.

Bobby's Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Instead of pasta salad, Bobby mixes up a cool simple salad of quinoa, grilled asparagus and aged goat cheese dressed with a red wine vinaigrette. Go ahead and make it ahead and serve at room temperature.

Bobby's Whole Wheat Israeli Couscous Salad

Israeli couscous has a bigger pearl than regular couscous, and it's cooked like pasta. Bobby tosses it with grilled vegetables, along with cherry tomatoes and mozzarella, dressing it all with a balsamic vinaigrette.

String Bean and Potato Salad

The secret to Anne's potato salad is to add the garlic, salt, olive oil and vinegar to the potatoes while they are still warm, allowing them to absorb the seasoning all the way through. Once finished, let the salad sit for an hour to let the flavors develop further.

Grilled Romaine Salad with Blue Cheese

Romaine lettuce leaves are an unexpectedly delicious ingredient to grill. Alex cooks them for 3 minutes on each side until slightly warm and tender, then dresses them up with a vinaigrette and crumbled blue cheese.